Name: Mini Pumpkin Whoopie Pies
Prep time: 20 s
Cook time: 10 s
Total time: 30 s
Yield: 36
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup (1 stick) buttersoftened; 1 1/4 cups granulated sugar; 2 large eggsat room temperaturelightly beaten; 1 cup LIBBY'S® 100% Pure Pumpkin; 1 1/2 teaspoons vanilla extractdivided; 4 ounces cream cheeseat room temperature; 6 tablespoons buttersoftened; 1 1/2 cups powdered sugar

MAKE IT

Step 1

Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.

Step 2

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat 1/2 cup butter and granulated sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and 1 teaspoon vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

Step 3

Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Step 4

Beat cream cheese, 6 tablespoons butter and remaining 1/2 teaspoon vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

Step 5

Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.